The powdered sugar on these cookies creates a crackly design after baking.
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1/2 cup Land O Lakes® Butter
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
2/3 cup sugar
3 large Land O Lakes® Eggs
1 tablespoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup thick caramel ice cream topping
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth. Remove from heat. Cool completely.
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate 4 hours or overnight until firm.
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 10-12 minutes or until slightly firm to the touch. Cool completely.
Press indentation again with thumb or back of teaspoon. Fill each indentation with 1/2 teaspooncaramel ice cream topping.
For variety, fill each center with seedless raspberry jam instead of caramel.